Brunch on Saturday: Trout and ricotta omelette and Decatur's Louisiana inspired menu
In the next edition of our Saturday Brunch series, we put trout in omelettes and recommned a London pop-up that never closed
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Your support makes all the difference.Smoked Trout, Ricotta & New Potato Rolled Omelette
Serves 4
150 g (5 oz) new potatoes, quartered olive oil
150 g (5 oz) ricotta
½ teaspoon horseradish cream
60 g (2 oz) Parmesan, grated salt and freshly ground black pepper
8 eggs
100 g (3 ½ oz) watercress
200 g (7 oz) smoked trout, flaked
This flexible dish can also be served up as a light lunch along with a well-dressed crispy green salad. Using ricotta as your base cheese, you can experiment with lots of fillings, depending on what you have in the fridge. Another combination I use regularly is butternut squash, sage and prosciutto.
Boil the new potatoes in a large saucepan for 5 minutes and then drain. Heat a large frying pan and add 2 tablespoons of olive oil. Fry the potatoes for about 10 minutes, turning them occasionally, until golden and crispy, and set to one side.
Meanwhile, combine the ricotta, horseradish, half of the Parmesan and a good grinding of salt and pepper in a bowl. Break the eggs into another bowl, season and beat lightly.
Heat a little olive oil in a large frying pan over a medium heat, and pour in half of the beaten egg. Cook for 6–8 minutes until the egg has just set.
Slide the omelette out of the pan and on to a baking tray lined with baking parchment. Make a second omelette with the rest of the egg and slide this next to the first one so they slightly overlap and create ‘figure of eight’ omelette.
Spoon the ricotta mixture in a line along the middle of both omelettes. Top with the potatoes, flaked fish and then the watercress. Turn on the grill to heat up and carefully roll up the omelette to make one big rolled omelette. Start from one of the longer ends and fold the omelette over the filling, then gently roll it over, tucking in the omelette as you go. Sprinkle with the rest of the Parmesan and put under the grill for 3 minutes. Slice it up into
Parmesan and put under the grill for 3 minutes Slice it up into 7.5 cm (3 in) pieces and serve.
Breakfast, Morning Noon and Night by Fern Green, (Hardie Grant, £18.99). Photography by Danielle Wood
Where to go out: Decatur, London
Decatur is a New Orleans pop up inside a bar called Pamela (complete with posters of Pamela Andersonand other famous women of the same name) in Dalston, London. Open for dinner six days a week, head down for brunch from 11am on Sundays. The Louisianan menu proves there’s nowhere else in London where you can get baked oysters (two ways; au natural or grilled with a spiced butter) chicken, biscuits and gravy and bananas foster French toast for breakfast.
If oysters don't float your boat, there's more retro favourites on the menu from devilled eggs to the obscure beer cheese. Everything is snack size, owing to its original days as a pop-up, where everything was designed to be eaten and enjoyed as bar snacks.
The residency was only supposed to last for a few weeks when it started last December but the unusual menu has proved such a hit that it’s still going. The best bit comes after mains when you get to finish brunch with chef Tom Browne’s incredible buttermilk beignets – big square doughnuts under heaps of icing sugar. What's even better is you can actually book tables here.
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